Sarah's Mostaccioli

This recipe was one I learned from my wife's roommate in college. It is easy to prepare and is a great alternative to lasagna. I'm sure any noodle could be used, but since the recipe is named "Mostaccioli," I have never altered the pasta.

1.5 lbs. Sweet Italian Sausage
1 cup Red Wine
1 lb. Mostaccioli Noodles
12 oz. Mozzarella Cheese sliced 1/3"
1 lb. Ricotta Cheese (whole milk)
2 lbs. Tomato Sauce
2 tsp. Basil
2 tsp. Oregano
1/4 cup Parmesan Cheese

Brown the Sausage on medium-high
Cut Sausage into 1/2 " lengths and continue to brown until fully cooked.
Add Wine and turn burner to low.
Boil the Mostaccioli Noodles 10-11 minutes until "al dente."
Drain and return to the pot.
Add Tomato Sauce, Basil, Oregano, and browned Sausage to the Mostaccioli and mix.
In a 4-quart covered casserole dish, put a layer of the Mostaccioli mix 1-2" thick on bottom.
Take 1/3 of the Ricotta and spread it over the layer of Mostaccioli.
Arrange 3 slices Mozzarella on top of the layer.
Continue layering until all ingredients are used.
Sprinkle with Parmesan Cheese.
Bake 350 degrees for one hour.

Phil is the president of Applewood Books, publishers of America's living past.

	philz: Mostaccioli is a slightly larger version of penne. I've seen mostaccioli striated and smooth. comment left Mar 03
	Pinckney: Well, does it look like penne as it does on the pasta site comment left Mar 02
	philz: Seems that mostaccioli may be related to an old Italian word for mustache, "Mostaccio," which comes from the Greek "moustakion", which comes from "mystax," or upper lip, which is related to "mastax," or jaw. The pasta doesn't look like a mustache (or an upper lip or a jaw) to me, but I will continue on my search for the definitive derivation of the name. The recipe is a lot simpler, for sure. comment left Mar 02
	Patty: Great recipe Phil! For folks who don't substitute the sausage for a non meat option I bet mushrooms or eggplant would be a nice alternative. comment left Mar 02
	philz: The ilovepasta page (as well as wikipedia, which needs correcting) seems to indicate that the name comes from the fact that the pasta looks like a little mustache. Not so. "Baffi" is Italian for mustache. The word "Mostacciolo(i)" comes from the latin "mustaceum" which means a flatbread made with grape must (freshly pressed grape juice). This is an ancient Roman dessert made with flour, sugar, dried figs, candied fruits and raisins. It is still made in Italy today. Not sure how the pasta became named for the dessert, but perhaps a food historian might fill us in. comment left Mar 02
	Pinckney: This pasta shape is shown at http://www.ilovepasta... comment left Mar 02